Ingredients and Weight:
- 2 pounds turnips, peeled and diced
- 1 large onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup shredded cheddar cheese
- 1/4 cup panko breadcrumbs
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat.
- Add onions, celery, and garlic and cook until softened, about 5 minutes.
- Add turnips, thyme, oregano, salt, and pepper. Cook, stirring occasionally, until turnips are tender, about 10 minutes.
- Stir in chicken broth and milk. Bring to a simmer and cook, uncovered, until liquid is almost absorbed, about 10 minutes.
- Transfer mixture to a greased 9x13 inch baking dish.
- Sprinkle with cheddar cheese and panko breadcrumbs.
- Bake for 25-30 minutes, or until cheese is melted and bubbly and casserole is heated through.
Nutritional Information:
- Calories: 225
- Fat: 10 grams
- Cholesterol: 30 milligrams
- Sodium: 400 milligrams
- Carbohydrates: 25 grams
- Protein: 10 grams
Dish Characteristics:
- Creamy and flavorful
- Tender turnips and vegetables
- Crispy panko breadcrumbs
- Perfect for a side dish or main course
User Comments:
- "This casserole was so comforting and delicious! The turnips were melt-in-your-mouth."
- "I loved the combination of flavors in this dish. It's a great way to enjoy vegetables."
- "This casserole was so easy to make ahead of time. It reheated perfectly and still tasted fresh."
Special Precautions and Tips:
- For a vegan version, omit the cheddar cheese.
- If you don't have panko breadcrumbs, substitute regular breadcrumbs or crushed crackers.
- Cover the casserole with foil during the last 15 minutes of baking to prevent burning.
